Tartlets are unique in the sense that they can be used with various types of fillings and toppings to bring variety in your dessert menu. Try out this pumpkin meringue tartlets and see how everyone loves them.

Pumpkin Meringue Tartellets

Ingredients for the crust

1. 1 1/2 cups plus 2 tablespoons all purpose flour
2. 14 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3. 2 tablespoons sugar
4. 1/4 teaspoon salt
5. 1/3 cup ice water

For the Filling

6. 1 15-ounce can pure pumpkin
7. 1 1/4 cups whipping cream
8. 3/4 cup maple sugar
9. 1/2 teaspoon ground cinnamon
10. 1/4 teaspoon ground ginger
11. 1/4 teaspoon salt
12. 3 large eggs

For the Meringue

13. 3 large egg whites
14. 1 2/3 cups powdered sugar

Preparing the crust

• In an electric mixer, combine flour, butter, sugar, and salt in bowl.
• Place bowl in freezer 15 minutes. Beat mixture on low speed until pea-size clumps form.
• Drizzle 1/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball. Flatten into disk.
• Wrap dough in plastic and refrigerate at least 8 hours. Let dough soften slightly at room temperature before using.
• Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides.
• Crimp dough edge decoratively. Refrigerate crust 30 minutes.
• Preheat oven to 425°F. Line crust with foil. Fill with pie weights or dried beans.
• Bake until sides are set, about 20 minutes.
• Bake until golden brown, placing aluminum foil collar around edge of crust if browning too quickly, about 15 minutes. Cool completely.

Preparing the filling

• Preheat oven to 325°F.
• Whisk pumpkin, cream, maple sugar, cinnamon, ginger, and salt in large bowl to blend and whisk in eggs.
• Pour mixture into crust.
• Place aluminum foil collar around edge of crust. Bake until filing is set.
• Cool to room temperature.

Preparing the meringue

• Preheat broiler.
• Whisk egg whites and sugar in large metal bowl until combined.
• Place bowl over saucepan of simmering water and continue whisking until mixture is just warm.
• Using electric mixer beat egg-white mixture on medium-high speed until stiff and glossy, about 5 minutes.
• Spread meringue atop pie, mounding in center. Place pie in broiler and broil until meringue is brown, about 1 minute.
• Cool to room temperature.
Your dessert is just ready to serve.